Napkins Necessary: The Schnitzel Burger

Welcome to Napkins Necessary, a new series from Esquire highlighting the most indulgent recipes we can get our hands on. The only qualification? That you need a sh*t-ton of napkins to consume it. Next up, the Schnitzel Burger from Eduard Frauneder.

Directions

Start by pouring a tasteless oil (like canola oil or vegetable oil) into a frying pan and start heating it up. You'll want enough oil in the pan to fully submerge the meat when you fry it later, so be generous.

As the oil heats up, slice the pork against the grain into 80 gram
pieces and pound them until they're 1/4 of an inch thick.

Crack the eggs into a bowl, add a splash of seltzer, and beat the mix for a few seconds. While you're at it, pour out the flour and the breadcrumbs out so you can dip the meat into those too.

Season the meat with salt and pepper before dipping it in flour, the egg mix, and then into the breadcrumbs. Be sure to shake off excess crumbs.

By now, the oil should be around 350°F. Place the coated meat into the oil for 60 seconds, constantly swirling the pan to keep the meat moving so it does not burn.

Remove the meat once it turns crispy and pat it dry.

Start preparing the ketchup by placing the chopping vegetables into a high-sided pan (like a rondeau). Once they start to soften, add the spices and stir.

While the vegetables cook, open the can of tomatoes and discard the liquid. Add the tomatoes to the vegetables once they become fragrant.

While the tomato mixture simmers, start preparing the aioli by adding 3 egg yolks and a tablespoon of water to a food processor. Slowly add the canola oil to the mix.

Once the aioli mix begins to thicken, slowly add the remaining water, lemon juice, dijon mustard, and salt to taste.

By now, the tomato mix should be cooked thoroughly. Purée the mixture and pour it through a chinois (a fine-mesh strainer).

While the puréed mix strains, combine the brown sugar with just enough water to dissolve it in a small sauce pot. Then add the strained mix and the cider vinegar to the sauce pot, and stir to mix thoroughly.

Slice and lightly toast the brioche bun before slathering the top bun with the ketchup and the bottom bun with aioli.

Place the schnitzel on the bun and top it with a fried egg, sliced avocados, and lettuce.